Homemade ice cream with a cherry cheesecake twist

I can always find an excuse to treat myself with a new, nice and shiny kitchen tool. Just take the last 6 months as an example, I managed to find plenty of reasons for buying a new juice maker, a new blender, a new stand mixer (still waiting for it to arrive, can’t wait) and the other day I could not resist buying an ice cream maker!!! I gave one as a birthday gift for my father last month, and all the ice cream he has made so far has simply been fantastic. So, when I the other day stumbled upon a kick ass offer on the very same amazing ice cream maker, I took it as a clear sign from above, and 5 min and an empty wallet later I was a very happy girl on my way home to produce my very own homemade ice cream.

It is not like I haven’t made ice cream before, but an ice cream made out of whipped cream and a freezer (also called parfait) will never be the same as one from a machine designed to do the job. And besides the fact that the smooth, soft and creamy texture is impossible to accomplish without the ice cream maker, you’ll have ready-to-eat-ice cream within 35-45 min, so easy, fast and delicious.

As soon as you have the ice cream maker on hands there are endless possibilities to how you can make your ice cream. You can make different kinds of sorbets, where you avoid milk products and a high fat content and you can add all sorts of fruits instead (but watch out for the often very high sugar content). You can make ice cream out of milk, soy milk, cream, coconut milk and all other sorts of milk and creams. You can use eggs or go vegan style and sweeten it with almost any natural sweetener you can think of. Just be creative and try new exciting combinations, because that’s what make those cool recipes that all the rest of us can’t wait to copy.

I wanted to create a different ice cream which I personally had not tasted before. And since I love cheese cake and by chance had a lot of organic cream cheese in the fridge (Thank you Morten, again), I thought of making an ice cream based on cream cheese and full fat milk. I still had some plums left from my parents in law’s magic plum tree, so I decided that I wanted to add them to the recipe along with some nice summer cherries. And a cheesecake isn’t a cheesecake without a twist of lemon. E voilà that was one good combination. I made two versions of the recipe below, one for the lucky folks who own an ice cream maker, and one for the other bunch who loves ice cream as much as the rest of us, but who haven’t found the perfect machine yet.

Cherry cheesecake Ice Cream
Serves 6-8
1 cup / 250g full fat cream cheese
1 cup / 0,25 l. full fat milk
1/3 cup / 80g sugar (you can add a little extra if you want it sweeter)
Juice and peel from 1/2 lemon
1 vanilla pod, scrabed
6 plums (optional, but use a handful of extra cherries instead)
1 handful of cherries
1 pinch of fine salt

Directions:
1. Use a mixer to combine the milk, cream cheese  and sugar in a bowl. Add lemon juice and peel, vanilla beans and salt.  Make sure that everything is well combined. Taste it, and see if you prefer it a bit sweeter.
2. Start the ice cream maker and slowly pour the ice cream base down into the machine.
3. While the machine is working its magic, you remove the stones from the plums and cherries. Then you use your food processor, blender or a knife to make a chunky fruit compote.
4. When the ice cream starts having a thicker texture, like a thick yoghurt ,you add the fruit compote and let it finish. It should be approximately 40 mins in total or until the texture is as you wish.

Serve the ice cream straight away, or keep it in the freezer for max. 2-3 weeks. Remember to remove it from the freezer 30 min prior to eating, in order to get the soft, smooth texture once again.

Cherry cheesecake parfait (without use of an ice cream maker)
Serves 6-8
1 cup / 250g full fat cream cheese
1 cup / 0,25 l. cream
1/3 cup / 80g sugar (you can add a little extra if you want it sweeter)
Juice and peel from 1/2 lemon
1 vanilla pod, scrabed
1 handful of cherries
1 pinch of fine salt

Directions:
1. Pour  the cream into a bowl, use a mixer and beat until semi-stiff peaks appear.
2. Combine cream cheese  and sugar in a bowl, whisk until creamy.  Add lemon juice and peel, vanilla beans and salt.  Make sure that everything is mixed together. Taste it, and see if you prefer it a bit sweeter.
3. Remove the stones from the cherries. Then you use your food processor, blender or knife to make a chunky fruit compote. Add in to the cream cheese mixture.
4. Add a bit of the cream cheese mixture to the whipped cream and gently folding to incorporate. Then add all of the whipped cream to the remaining cream cheese mixture and fold until just combined (don’t over do it, it’s important to keep it as fluffy as possible).
5. Pour the parfait filling into any kind of bowl or glass you wish, just make sure they can handle being stored in the freezer.  Place the parfait in the freezer, and let it freeze until firm depending on the size of the glass or bowl.

When serving the ice cream, remove it from the freezer 30 min prior to eating, to get as soft a texture as possible.
  1. DaddyDaddy08-16-2012

    Fan fucking fabulous Fims :-) What an ice creame show, can’t wait to taste…..
    Daddy

  2. BaylaBayla08-17-2012

    Hi,
    I adore your foto’s, they are bright but there is also some darkness in them. Heel mooi!! [dutch for very pretty]

    • Josephine MaleneJosephine Malene08-17-2012

      Hi Bayla.
      Thank you so much, I am very pleased that you like the photos! I promise you many more will follow.
      /Josephine

  3. PernillePernille08-17-2012

    Uhmmmm… My english a dictionary is right beside my… and an ice cream maker is on my list of suggestions for presents…..
    Josephine I just loooove you blog… and the photos is divine!

    Hug from Pernille

    • Josephine MaleneJosephine Malene08-17-2012

      Uh, I am pleased to hear that. You are gonna love it so much, and I promise you more ice cream recipes will come :) And thank you for the kind words, I am so happy to hear that!
      Hugs from Josephine

  4. JinJin10-15-2012

    Oh my….
    I can’t stand… i should try any ice cream now..
    if i was on a diet, i would hate your blog..^^
    this ice cream.. looks wonderful^^

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